CopyCat California A.M. Crunchwrap
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 tablespoon milk
- 5 large eggs
- 4 large tortillas
- 4 frozen hasbrown patties
- 4 strips of thick cut bacon cooked until crisp, then crumbled
- 2 ripe california avocados peel and pits removed
- 4 tablespoons pico de gallo
- Carbohydrate 1.5544 g
- Cholesterol 563.775 mg
- Fat 23.483075 g
- Fiber 0 g
- Protein 24.06275 g
- Saturated Fat 10.9040475 g
- Serving Size 1 1 Serving (162g)
- Sodium 399.850143229167 mg
- Sugar 1.5544 g
- Trans Fat 2.663875 g
- Calories 314 calories
Cook hash brown patties according to package instructions, until crispy.In a large bowl whisk together the eggs, milk, salt and pepper. Cook the eggs in a large skillet, stirring occasionally until the eggs are scrambled. Remove from skillet.Heat two heavy bottomed skillets on the stove top over medium heat. (Make sure one skillet is slightly smaller than the other so it can sit inside of the larger skillet)Lay out the tortillas and divide the cheese in the center of each tortilla, followed by a crispy hash brown patty. Divide the eggs among the tortillas top with the crumbled bacon. Spread the avocado over top the bacon followed by the pico de gallo.Fold up the tortillas in a wheel pattern up and around the filling, enclosing it completely. Place the wrap seam side up in the larger hot skillet and use the smaller skillet to rest on top of the wrap. Let sit for about 20 seconds, then check. If it needs to brown more place the smaller skillet back on top. Enjoy promptly.
